Cook blender mixture, stirring constantly over medium heat in a saucepan until thickened, add Daiya Cheese, lower heat and stir until all the cheese is melted & incorporated. Stir until the sauce is smooth, turn off heat.

Add broccoli and cauliflower to the saucepan and stir until all the veggies are completely covered in sauce.

With the cold weather covering almost 2/3 of the country, I thought a hot warm soup recipe was in order. I took the basic Forks Over Knives Recipe for Corn Chowder and I changed up a few things to make this warm creamy comfort food. I hope you all enjoy it as much as I did.

In a large soup pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

Transfer 1/2 of the mixture to a blender and blend until smooth. Return to the pot.

Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

Add salt and pepper to taste. Dish up into soup bowls and sprinkle some smoked paprika onto the soup before serving to give it a slight smokey flavor. Serve hot.

Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

“People around the world choose to mark World Vegan Month in an array of different ways. You could host a vegan lunch at work or a vegan dinner party with friends; commit to taking part in vegan outreach in your local community; share your favorite vegan recipes on social media or even challenge your friends, family or work colleagues to go vegan for 30 days by taking our Vegan Pledge

However you choose to mark World Vegan Month, be sure to share it far and wide using the #WorldVeganMonth and #WorldVeganDay hashtags on social media and tag us on Facebook and Twitter using the handle @TheVeganSociety, we would love to see what you get up to!”

This is a short interview with Dr. Lim. It’s fun to see and hear yet another doctor talk about their “ah ha” moment and evolution in their thinking and the way they now treat their patients.

The following is a partial quote from Physician’s Committee For Responsible Medicine.

“The interview was conducted at the Physician’s Committee’s 2017 Nutrition in Medicine conference.

Anthony Lim, MD, JD, Medical Director: Anthony Lim, MD, JDAs Medical Director, Dr. Lim oversees the medical care of participants in the McDougall Program. Dr. Lim is a board-certified family physician, and enjoys working closely with patients to help them adopt healthier habits that can significantly improve their overall health.

He is a graduate of Stanford University with a degree in Human Biology, and subsequently obtained his law degree from Harvard Law School and his medical degree from Boston University. He completed his residency training at Santa Rosa Family Medicine Residency and has a busy career combining patient care, teaching, and community advocacy focused on whole food, plant-based nutrition.“